The limits on this sheet
- 135°F to 70°F within 2 hours 3-501.14(A)(1)
- 135°F to 41°F or less within 6 hours total 3-501.14(A)(2)
- Made from room-temperature ingredients: 41°F or less within 4 hours 3-501.14(B)
FDA Food Code 2022, 3-501.14(A)(1)Within 2 hours from 57ºC (135ºF) to 21ºC (70°F)
How to fill it in
- Write the start time when the food reaches the start temperature off the heat.
- Probe the thickest part or the center of the pan at 2 hours and again by 6 hours.
- Use shallow pans, an ice bath, ice wands or a blast chiller to hit both checkpoints.
- The person in charge signs the bottom of the sheet at the end of the day.
When a limit is missed
- Above 70°F at 2 hours: reheat to 165°F for 15 seconds and start cooling again with a faster method, or discard.
- Above 41°F at 6 hours: discard.
- Write what you did in the action column and on the corrective action log.
Write it on the corrective action log too, so the person in charge can see it at the weekly review.
Plans that use this log
Frequently asked questions
Is this cooling log free?
Yes. Print as many as you like. No account, no email. The QR code on the sheet opens the same log on your phone if you want to try it there.
Will my health department accept it?
It prints the Food Code limit and section for every check, which is what plan reviewers look for. Some health departments have their own forms; if yours does, use theirs or ask whether this one works. Your regulatory authority decides.
How long do I keep the sheets?
As long as your HACCP plan or your health department says. For sous vide and cook-chill the Food Code sets at least 6 months (3-502.12(D)(3)(b)).